Here’s what we’re bringing you Friday

October 2, 2019

 We're so excited to getting started again. It will just be a half box but we didn't want to wait any longer. Things are starting to be ready!    Here's what you can expect:

 

1. White Hakueri Turnips

 

 

 

 

These are great in salads or for stir fry. For salad, simply wash them and cut them into slices or cubes. Unlike the larger variety, the Hakurei turnip doesn’t need to be peeled as the bulb is quite tender.

Or simply cut them into cubes and saute them in olive oil ang garlic and season with your favorite spices. Roasting them in the oven is another option which really brings out the sweetness.  Just toss the cut turnips in olive oil, garlic powder, salt and pepper and lay them on a baking tray. I set the oven for 400 degrees and roast for about 10 to 15 mins, or until I see some browning on them. Of course, you can add your cooked turnip greens to the roots. Southern cooks know about turnip greens!

 

2. Mixed Asian Baby Greens

 

 

These are mild Asian greens that are an assortment of baby leaf pac choi, tatsoi, mizuna, ruby streaks mustard greens, and broccoli. Eaten raw, these baby greens are mild and aromatic and add a refreshing taste to a salad. Even the stems are tender and mild with a nice bit of crunch. They add a gourmet touch to any salad.

The Asian greens hold up well to light cooking. Just a few turns in a skillet with olive oil and garlic is all you’ll need to do to make a nice topper to fish, chicken, pasta or serve as side dish.

 

3. Crunchy King Red Radishes

 

 

 

Great chopped with your salad. And just fresh by themselves.

 

4. Two Heads Leaf Lettuce

 

 

These leaves are great for sandwiches or wraps. They’re bigger leaves. The heads have been cut in the field and cooled but not washed yet to maintain their crispness and nutrition. Make sure you wash them, they have a little dirt at their stems. 

 

5. Our normal Salad Mix Lettuce you've had before

 

 

 

Be sure and let us know if you have any questions. Enjoy!

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